Yotam ottolenghi's roasted cauliflower

Let the capers drain and finely chop the garlic. Divide the cauliflower into florets.

Cut the dill finely and halve the tomatoes.

Puree the capers with the mustard, garlic, vinegar and some salt and pepper. Add the olive oil in a fine trickle.

Boil the cauliflower florets for 3 minutes in a pan of boiling, salted water. Drain them in a colander and rinse them cold under the running tap. Drain.

Mix the olive oil with salt and pepper through the drained cauliflower.

Heat a grill pan. Roast the cauliflower florets in a few portions - do not put them too close together. Turn halfway and do in a bowl.

When the cauliflower is still hot, add the dressing, dill, tomatoes and spinach. Scoop everything together and season with salt and pepper.

Serve the cauliflower warm or lukewarm. Bon appétit! .